My nephew mentioned some time ago he wanted to have BBQ. Seems he saw a cooking program and they made brisket so I decided to make some and have part of the clan over for a real Texas BBQ.
What makes it a Texas BBQ? While other parts of the country think of pork shoulder or ribs as BBQ, in Texas it means beef brisket and sausages. Smoked over mesquite, this is as authentic as I can get here in the suburbs of Chicago. Throw in slaw and some slow cooked baked beans and you have makings of a feast. Better call the family!
Sausages are Bruce Aidells’ Texas Smokey links. I highly recommend his book to anyone who wants to make fresh sausage. The seasonings for six lbs of pork and beef sausage are robust.
Clockwise from upper left, smoked salt, ground coriander, cloves, allspice, black pepper, garlic, crushed red pepper, cumin.
Grind and stuff sausages, technique is the same as previously published.
All done and not a single blow out!
For the brisket, I used about a 6.5 lb beef brisket with point attached and a thin (1/4″) fatcap. I took the brisket out of the fridge about 2 hours before going into the smoker.
A coating of prepared mustard and a liberal dusting of my dry rub and a few hours rest before going into the smoker (fatcap side up) for about 5-6 hours at about 225-250F. The internal temp needs to get above 180F when the tough connective tissue dissolves and brisket becomes meltingly tender.
At three hours and about to be foiled. I wrap it in foil to keep the juices with the meat.
I also put the sausages on at this point. If you look below you can see the foiled brisket.
Another couple hours, until sausages are 155- 160F inside (use a thermometer stuck into the end of a sausage) I checked a couple on different parts of the grid.
Everything was pulled off and allowed to rest. What a feast!
My brother and his family, my sister and brother in law and a couple of her kids, my daughter and her friend, my wife and I gathered around the table. No one left hungry. Everyone left happy!
If you haven’t made sausage, I recommend it. Like most things, home made is so much better than store bought.
Now git along little doggies!
Until next time, Eat Well & Keep Digging!
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January 22, 2012
Looks like a great meal! Going to go check out that book now.
January 22, 2012
Becky it is very good book, it’s well written and has clear instructions. I recommend it!
January 23, 2012
Yes, OK, I see now why there was not going to be any left over. Looks and sounds far too good to stop eating before it’s all gone. Those sausages look so uniform! You have evidently perfected the technique.
January 23, 2012
I think the secret to successful stuffing is to have a very well chilled mixture. but this was the first time I didn’t have any casing burst before I finished stufffing. Perhaps I am getting the hang of it!
January 23, 2012
What a feast, David! I bet that brisket was fork-tender and those sausages look mouth-watering good. And it was a great mix of spices going into those sausages. Add the smoke and those are some tasty links!
January 24, 2012
John, it was really good, could cut the brisket with a spoon. I’ll definately be making these sausages again.
January 26, 2012
My parents would make their own sausage; I’ve not attempted it nor had I ever thought I would until I saw this!!! But there are certain things I prefer to leave to those who do well and you are certainly in that category for making sausage. I’d be the happiest guest at your BBQ!! BTW, your first photo is great – made me want to take a bite!
January 27, 2012
It takes a little to get the hang of the technique. Fortunately the “duds” are edible! I’m looking forward to doing the meal in the heat of summer.